Mini Fish Tacos by A Beautiful Mess
July weekends are prefect for all-day hangouts in backyards, on rooftops, and of course, back porches.
Elsie and Emma of the always-inspirational A Beautiful Mess hosted their own back porch party, and we’re excited to share their recipes throughout the month!
Mini Fish Tacos
2 fish fillets (any kind you prefer, I like Tilapia)
1/3 cup Panko bread crumbs
Oil to fry the tortillas (2-3 cups, depending on your pan size)
1/3 cup mayo
1/3 cup sour cream (or greek yogurt) plus more for serving
2 tablespoons rice vinegar
1 teaspoon sugar
3 garlic cloves
1/2 head purple cabbage
1/4 cup cilantro
1) Slaw: Slice up the cabbage into fine shreds. Mince the garlic. In a small bowl whisk together the mayo, sour cream, vinegar and sugar. Add a little salt and pepper to season. In a gallon size ziplock bag (or large mixing bowl) combine the mayo dressing with the cabbage and garlic, mix well. Store until you are ready to garnish the tacos.
2) Fish: Whisk together the eggs and pour onto a plate with a lip (so the egg doesn’t spill over). Dip the fish fillets in the egg, coating both sides then coat in Panko bread crumbs. Season with a little salt and pepper. Lay the fillets in a buttered baking dish and bake at 375°F until cooked through. Remove from oven and cut into bite size pieces, trying not to disturb the bread crumbs as you do.
3) Tortillas: You may be able to find mini corn tortillas. If you cannot find any in your area simply buy regular size corn tortillas and use a round cookie cutter to cut them into the size you need. Fry in enough oil so they can float for a few minutes on each side, so that they become crispy (like a tortillas chip).
4) Serve: Layer tortillas with fish, slaw, a little dollop of sour cream, and a cilantro leaf on top. Serve warm.